Somon glazurat cu sos de citrice si wasabi

Sunt preparate care te fac sa te simti intr-un restaurant de fine dining — si totusi le faci acasa, cu ingrediente simple si in mai putin de o ora. Somon glazurat cu sos de citrice si wasabi este exact unul dintre ele. File de somon fraged, gatit delicat la aburi, glazurat cu o reductie intensa de portocala, miere si un strop de wasabi — o combinatie indrazneata si sofisticata care cucereste la prima imbucatura. Secretul acestui preparat sta in glazura — portocala, mierea si wasabi-ul se transforma la foc mic intr-un sos dens, lucios si aromat care imbraca somonul intr-un strat de savoare pur si simplu irezistibil. Sparanghelul verde gatit la aburi isi pastreaza culoarea vie si textura crocanta, iar orezul jasmine aromat cu ierburi proaspete si lamaie completeaza totul intr-un preparat echilibrat, proaspat si elegant.

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INGREDIENTE (pentru 4 portii)

Pentru glazura de citrice si wasabi:

1 lingurita coaja de lamaie
100 grame suc de portocale
30 grame miere
¼ lingurita pasta de wasabi

Pentru somon si sparanghel:

400 grame file de somon proaspat
500 grame sparanghel verde curatat
30 grame unt
2 catei de usturoi
1-2 prize sare fina

Pentru orez aromat:

300 grame orez cu bob lung tip jasmine
2 cepe
20 grame ulei de masline extravirgin
20 grame unt
100 grame vin alb sec
750 grame apa
1 cub concentrat vegetal bio
40 grame suc de lamaie
10-12 fire patrunjel verde

Incepem cu glazura — cel mai gustos pas al acestei retete. Intr-o craticioara mica punem coaja de portocala, zeama de portocala, mierea si pasta de wasabi. Gatim la foc mic, amestecand ocazional, timp de aproximativ 6-7 minute, pana cand obtinem o glazura mai densa si lucioasa. Transferam intr-un bol mic si dam deoparte.

Condimentam fileurile de somon cu sare pe ambele parti si il ungem cu jumatate din glazura pregatita. Intr-o tigaie larga cu capac sau intr-un vas termorezistent pregatim somonul si sparanghelul la aburi — punem putina apa la fiert intr-o oala, asezam un cos sau gratar deasupra si gatim somonul si sparanghelul acoperit timp de aproximativ 10minute, in functie de grosimea fileurilor. Cand timpul expira incalzim o tigaie si rumenim usor somonul in tigaie si il ungem cu restul de glazura.

Intr-o alta tigaie incalzim 30 grame de unt si cand este topit adaugam sparanghelul. Il tragem la tigaie 2 minute si adaugam usturoiul zdrobit.

In timp ce somonul se gateste, pregatim orezul. Intr-o cratita punem uleiul de masline si untul la foc mediu. Adaugam ceapa taiat marunt si il claim 2 minute pana devine moale. Adaugam orezul jasmine si il prajim 2 minute, amestecand continuu. Turnam vinul alb si lasam sa se evapore, apoi adaugam apa cu concentratul vegetal. Acoperim si gatim la foc mic conform instructiunilor de pe ambalajul orezului, pana cand este fiert si a absorbit tot lichidul.

Cand orezul este gata, adaugam zeama de lamaie si patrunjelul verde tocat marunt. Asezonam cu sare si amestecam usor.

Asezam orezul aromat pe farfurii, punem sparanghelul alaturi si asezam fileul de somon deasupra.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de somon glazurat cu sos de citrice si wasabi, te invitam sa incerci si alte retete inspirate:

Frigarui de somon cu piure de fasole, spanac si broccoli

English version

Glazed Salmon with Citrus and Wasabi Sauce

Some dishes make you feel like you’re dining in a fine dining restaurant — and yet you can make them at home with simple ingredients in less than an hour. Glazed Salmon with Citrus and Wasabi Sauce is exactly one of those dishes. Tender salmon fillets, delicately steamed, glazed with an intense reduction of orange, honey, and a touch of wasabi — a bold and sophisticated combination that wins you over from the very first bite. The secret of this dish lies in the glaze — orange, honey, and wasabi slowly transform over low heat into a rich, glossy, flavorful sauce that coats the salmon in an absolutely irresistible layer of flavor. The steamed green asparagus keeps its vibrant color and crisp texture, while the jasmine rice flavored with fresh herbs and lemon completes everything into a balanced, fresh, and elegant meal.

INGREDIENTS (for 4 servings)

For the citrus and wasabi glaze:
• 1 teaspoon lemon zest
• 100 grams orange juice
• 30 grams honey
• ¼ teaspoon wasabi paste

For the salmon and asparagus:
• 400 grams fresh salmon fillet
• 500 grams trimmed green asparagus
• 30 grams butter
• 2 garlic cloves
• 1–2 pinches fine salt

For the aromatic rice:
• 300 grams jasmine long-grain rice
• 2 onions
• 20 grams extra virgin olive oil
• 20 grams butter
• 100 grams dry white wine
• 750 grams water
• 1 organic vegetable stock cube
• 40 grams lemon juice
• 10–12 sprigs fresh parsley

We begin with the glaze — the most flavorful part of this recipe. In a small saucepan, combine the orange zest, orange juice, honey, and wasabi paste. Cook over low heat, stirring occasionally, for about 6–7 minutes until the glaze becomes thicker and glossy. Transfer it into a small bowl and set aside.

Season the salmon fillets with salt on both sides and brush them with half of the prepared glaze. In a large pan with a lid or a heatproof steaming setup, prepare the salmon and asparagus by steaming them — bring a little water to a boil in a pot, place a steamer basket or rack above it, and cook the salmon and asparagus covered for about 10 minutes, depending on the thickness of the fillets.

Once cooked, heat a pan and lightly sear the salmon for a golden finish, brushing it with the remaining glaze.

In another pan, melt the 30 grams of butter and add the asparagus. Sauté for 2 minutes, then add the crushed garlic.

While the salmon is cooking, prepare the rice. In a saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for 2 minutes until soft. Add the jasmine rice and toast it for another 2 minutes, stirring continuously. Pour in the white wine and let it evaporate, then add the water mixed with the vegetable stock cube. Cover and cook over low heat according to the rice package instructions, until the rice is tender and has absorbed all the liquid.

When the rice is ready, add the lemon juice and finely chopped parsley. Season with salt and gently mix.

Arrange the aromatic rice on the plates, place the asparagus alongside, and top everything with the glazed salmon fillet.

If you enjoyed this recipe for glazed salmon with citrus and wasabi sauce, we invite you to try other inspiring recipes as well: Salmon Burger with Teriyaki Sauce, Salmon Skewers with Mashed Beans, Spinach and Broccoli or Finnish Salmon Soup.

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